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Add parboiled rice; cook, covered, for 15 to 20 minutes or until rice is tender and liquid absorbed. Discard bay leaf. Stir in apricots, almonds, parsley, salt and pepper. Let cool completely. (Stuffing can be covered and refrigerated for up to 2 days or frozen for up to 2 weeks; thaw in refrigerator for 48 hours.)

Skim off fat from drippings in roasting pan. Stir flour into pan drippings; cook, stirring, over medium heat for 1 minute. Whisk in stock and bring to boil, stirring to scrape up brown bits. Reduce heat and simmer for 5 minutes. Season with salt and pepper to taste. Strain if desired.